Chef's selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing.
Brik pastry rolls with spinach and goats cheese with a hint of chilli and garlic.
Humus drizzled with olive oil, topped with diced marinated leg of lamb. Served with hot pitta bread.
Oven roasted chicken supreme marinated in North African spices with a tahini cream sauce. Served with vegetable rice and sautéed seasonal vegetables.
Slow cooked lamb with onion, garlic, ginger, ras el hanout, potato, carrot and braised fennel. Topped with fresh coriander and served with tagine bread or plated with couscous.